Chayote Stuffing Side Dish

[Guest guest]

Chayote Stuffing Side Dish

 

4 chayotes

1 onion, chopped

1 bunch green onions, chopped

4 to 5 garlic cloves, minced

1/2 cup chopped parsley

1/2 cup celery and green pepper

olive oil or margarine

1 cup bread crumbs

1 cup freshly grated jack or cheedar cheese

1/2 teaspoon chili powder

shake of cumin

2 teaspoons oregano

1 teaspoons thyme

salt and pepper to taste

 

 

Boil chayotes whole until tender but not mushy. Peel,

if necessary; remove seed in center and cut into

cubes. Set aside. Reserve boiling liquid. In a large

pan, saute vegetables in oil or margarine until limp.

Add chopped chayotes with oregano, thyme, chili

powder, salt, pepper and cumin. Add about 3/4 cup

bread crumbs. Add 3/4 cup grated cheese. Stir well.

Add liquid from boiling chayotes to loosen. Place in a

greased casserole dish. Sprinkle with 1/4 cup bread

crumbs, then 1/4 cup grated cheese. Dot with pieces of

margarine. Bake at 375F until bubbly. Brown top under

broiler. You may freeze it before or after baking.